Ken's Cabbage Soup - a complete meal
Take a small firm cabbage. Cut off the stem and remove the outer leaves, then cut into quarters. Check each quarter carefully for bad spots. If you find anything discard the quarter. Sometimes you may need 2 cabbages just to get 4 perfect quarters.
Get a heavy casserole and saute the cabbage in a small amount of olive oil and butter. Turn and brown all sides. Add a bit more butter and oil to the casserole then add finely chopped garlic, onions, carrots and celery. Add a grind of fresh pepper and a pinch of salt. Add a small amount of prosciutto. Stir everything and saute for another minute.
Then add a few bay leaves (rip them to help release the oil). Add chicken stock, water and dry white wine to just cover the cabbage. Slice in a carrot and add some finely chopped parsley (use the leaves only, discard the stems). Add a sprinkle of grated Romano cheese. Add a few crushed cloves of garlic. Put the lid on the casserole and bake in the oven at 350F for about an hour.
Serve in bowls with one quarter of cabbage per bowl.
While in the oven the liquid will reduce. That's fine, but check to make sure it does not reduce too far. If it does top it up.
For an even more delicate taste try adding a small splash of dry vermouth.
If you're serving this to friends you can make them curious by calling it Baked Cabbage.
If you're missing protein add some chicken or beef just before you put the casserole into the oven.
If you want seafood add it just before you take the casserole out of the oven. It only takes a few minutes to cook, and you don't want to overcook seafood.
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Content written and posted by Ken Abbott email@example.com
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